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Tuesday, April 26, 2011

Shaved Asparagus Salad with Aged Gouda and Hazelnuts

From the kitchen of One Perfect Bite...How green is my valley? At this time of year, it looks like waves of velvet have washed it in shades of green that shimmer as it captures light. In another week, apple trees, now in flower, will drop their petals in a flurry that resembles falling snow and if you venture outside the city there are hectares of aching beauty just begging to be seen. Another green, asparagus, has begun its long climb toward the sun and in a week or two the season will be in full swing. While it is one of my favorite vegetables, I rarely prepare it when it's out of season. At this time of year, however, I make it several times a week. When the season ends, asparagus disappears from my kitchen. I do, however, collect recipes for it throughout the year. I suspect my one real talent in the kitchen is the ability to taste a recipe as it is read. Very few duds make it to my table. There are mistakes to be sure, but not a lot of them. I came across a recipe for a spring salad that was developed by John Ash for Fine Cooking magazine. I knew it would be a standout as I read through the recipe and, sure enough, it was. The salad consists of strips of shaved asparagus and cheese that are tossed with arugula and hazelnuts in a special vinaigrette. It was a perfect way to begin our Easter dinner. I hope you will try this. I know those of you who do will be delighted. Here's the recipe.

Directions:
1) To make vinaigrette: Whisk vinegar, lemon juice, olive oil, honey, shallots and salt and pepper together in a small bowl. Cover and refrigerate.
2) To make salad: Remove tips of asparagus and put them in a large bowl. Using a vegetable peeler, shave a stalk discarding first shaving. When shaving first side becomes awkward, turn stalk over and repeat. Add shavings to tips. Repeat with remaining stalks. Toss asparagus with 1/3 cup of vinaigrette and let sit for 10 to 15 minutes so that flavors meld and asparagus softens just a bit. Marinate for no more than 15 minutes because strips will lose their crispness as they sit. Add arugula and hazelnuts and toss, adding more dressing as necessary to lightly coat arugula. Arrange on plates and top with shaved cheese. Serve immediately. Yield: 4 to 6 servings.

Mary, I just had asparagus but baked ones and yours is so much healthier. Love the combination of aged gouda and hazelnuts and I have KIV the vinaigrette recipe too :) Have a great Spring day with the beauty of apple flower petals on the ground...ohh I can imagine how beautiful that will be :)Blessings,Elin

Hi Mary! Thank you for leaving a comment on beef donburi on my website. I'm new to the food blogging and I'm very happy to find your website. You don't have a facebook page or subscribe via email right? I wasn't sure if I'm actually missing it or you don't have it. I am following you on twitter though. It's really, really nice to meet you Mary! Your cooking, pictures, and website are all amazing.

Love the flavor combination in this salad...so light and fresh! Perfect for this time of year...and sounds as if this is a great time of year for you all too. All the beauty you are surrounded by...it seems almost heavenly! :)

This is SUCH a chic salad! I'm bad about buying asparagus out of season b/c I just love it roasted so much, and it's easy! I've never tried it raw, but this salad is the perfect opportunity! LOVE the gouda!

My family loves asparagus. I also only use it when it is in season. I have always wanted to try growing it in the garden, but have never tried. This salad looks beautiful Mary! I love the combination of flavors and textures. I hope to try this soon.

This salad sounds so delicious and healthy. As you know, I am on a mission to get fit and 'skinny' before our anniversary trip : ) This salad would fit perfectly into my new lifestyle change! Printing now!!

After feasting for days, I am on the lookout for vegetable-centric recipes and here you are! I even have some tosted, chopped hazelnuts waiting for me in the fridge. You never disappoint and now I have dinner!

will.be.making. The NewYorkTimes had an article a while back about 100 simple salads, one of them, with shaved asparagus has become a standard in my dining room. Perfect time of year for it. So much of the stuff in the farmers markets right now.

Mary, look, I'm enjoying this combination of products, I think is a perfect salad, and then with the vinaigrette and hazelnuts, I'll try it at home, after all I need to lose a few pounds and eat healthy food!

I have never seen such an unusual recipe! It is almost like a work of art. My best friend has maybe had her cancer return, and she found out asparagus has a compound in it that can help destroy cancer. So she is pureeing it like baby food so she can eat a lot more. She eats an awful lot and in fact overdosed on it once and called the hospital!! I will likely give her this recipe.

A lovely salad, Mary. The asparagus is marvelous right now..I'm eating it several times a week.I've seen the shaving before but haven't tried it yet. Nice light vinaigrette, too.This is a must make soon!

I was glancing through Mario Batali's newest book the other night and saw a recipe for shaved asparagus salad. I was a little unsure of his recipe, but this one looks fabulous! I love the touch with the hazelnuts.

I'm thinking of doing an asparagus blog post this week. Alas, it will not be touting the abundance of the green spring spear!! I drove out to my favorite farm and came home with a handful. What to do? What to do?

Mary - love your blog! Thank you for commenting on The Orange Bee so that I would find your blog also. I am a newbie in the blog world - but totally enjoy it. I love asparagus and have some in the frig so now I know what to serve with our grilled cheese on sourdough tonight!

I am a HUGE asparagus lover also, but like you I never eat it out of season. I looked back at my old posts the other day and I haven't had it since last June! I'm loving the sound of this salad and you're right...it will definitely be making it to my table!

This asparagus arugula salad looks wonderful. Your photo makes it seem mouthwatering! Thanks for sharing... and for checking out our blog. I've been following yours for a while and am always impressed.

Hi Mary, thank you for visiting my blog and your kind words. You have so many amazing recipes, I am looking forward to trying them soon, I bookmarked a few already. I also subscribed to your blog. I'll be a regular visitor from now on. Thank you for sharing this gorgeous salad.

I am so glad you posted on my blog the other day - it allowed me to link to you here on your blog as well! I am an asparagus 'freak' and have bookmarked this recipe - I'll let you know when I make it.... probably very soon!

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